Friday, November 21, 2014

There is more to pumpkin than just pumpkin pie. I've compiled an eBook for your filled with my favorite pumpkin recipes. Download it today to savor the flavors of autumn and the holidays - it's a Pumpkin Party that's guaranteed to be a hit for your family and friends!

Thursday, November 20, 2014

Time for our Crazy Ingredient Challenge! If you haven’t visited before, this challenge is to create a recipe with two truly unique ingredients that are not traditionally cooked together. I always love to stretch my culinary skills and to share with you the results of the challenge. Each month and just keeps getting better and more creative. This is one group of talented chef’s who come up with these recipes!

Do you want to up your kitchen adventure and be a part of the Crazy Ingredient Challenge? Ready to challenge your culinary mind? Shake it up a bit and have a new adventure in your kitchen in 2014 and 2015. If you want to be a part of this group, you can request to join our Facebook page or contact Dawn over at Spatulas On Parade.

This month's ingredients were bread crumbs and citrus. Those ingredients leave a lot of room for creativity... A savory orange chicken? Crispy lemon tilapia? Turkey meatballs?

I decided to make something sweet. The bread crumbs gave the crust a beautiful crunchy texture, and the fresh orange juice was a perfect balance for the creamy sweetness of the ricotta cheesecake.

This reminds me of my Grandma's lemon bars - but a little lighter and creamy with a more subtle citrus flavor.

Before you get to my recipe, check out the wonderful creations from my fellow participants!

Friday, November 14, 2014

I love pumpkin. It's so versatile - from the traditional pie, to roasted in pumpkin chili or buttery fluffy mashed pumpkin (great alternative for mashed potatoes!), pumpkin can be used in almost anything!

I've got to confess though, that I am not the biggest fan of pumpkin pie. I love the flavors, but something about it just isn't my favorite.

I do love blondies - they are both delcious and easy to make. Perfect combo. When I thought about adding pumpkin to my favorite blondies, I came up with these Pumpkin Blondies with Coconut Caramel Frosting. They are like pumpkin pie's tropical cousin!

Sweetly decadent, these blondies are rich with the flavors of pumpkin pie with just a hint of the tropics!

Pumpkin Blondies with Coconut Caramel Frosting

by Susan @ Love from the Kitchen

Prep Time: 30 minutes

Cook Time: 35 - 40 minutes

6067180

Ingredients (36 blondies)

For the Blondies

2 1/4 cups all-purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup dark brown sugar

1 large egg

2 teaspoons vanilla extract

1 (15 ounce) can pumpkin puree

2 cups white chocolate chips

For the Frosting

1/2 cup soft butter

2 cups brown sugar

1/2 teaspoon vanilla extract

3 tablespoons heavy cream

1 cup shredded coconut

Instructions

Make the Blondies

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.

Cream butter, granulated sugar and brown sugar in a large bowl on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree.

Reduce speed to low, and mix in dry ingredients until just combined. Fold in white chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes clean, about 35 to 40 minutes. Cool completely in pan.

Make the Frosting

Cream the butter and vanilla.

Add brown sugar gradually while continuing to beat.

Stir in coconut.

Add cream in small amounts to achieve desired consistency.

Finish the Blondies

When the blondies have cooled completely, use the parchment paper to carefully remove the blondies from the pan.